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Beef Bourguignon
Food Beef Bourguignon

Beef Bourguignon

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Taste and atmosphere

About

A classic slow-cooked beef stew from the Yonne region, Beef Bourguignon is traditionally braised in local red wine.

Flavors, dishes and restaurants

Cuisine

Within the borders of Yonne, this dish is prepared authentically using high-quality local beef and mushrooms. Enriched with carrots, pearl onions, and fresh herbs, this main course highlights traditional restaurant menus. To find these dining spots, look at the Harita section.

Ingredients

  • 1 kg beef chuck, cubed
  • 750 ml local red wine
  • 200g bacon lardons
  • 250g mushrooms
  • 2 carrots and 10 pearl onions
  • 2 cloves of garlic and fresh thyme

Preparation

  1. Sear the beef cubes in butter and set aside; saute bacon and onions in the same pan.
  2. Add carrots, garlic, and a sprinkle of flour, cooking for a few minutes.
  3. Return the beef to the pan, pour in the wine, add herbs, and simmer on low heat for at least 2.5 hours.
  4. Add sauteed mushrooms during the last 30 minutes of cooking until the sauce thickens.

Practical notes before you go

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